Skip to main content
    • Aa
    • Aa
  • Get access
    Check if you have access via personal or institutional login
  • Cited by 15
  • Cited by
    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.

    Chen, Yu-Nan Sun, Da-Wen Cheng, Jun-Hu and Gao, Wen-Hong 2016. Recent Advances for Rapid Identification of Chemical Information of Muscle Foods by Hyperspectral Imaging Analysis. Food Engineering Reviews,

    Conde-Aguilera, J. A. Cholet, J. C. G. Lessire, M. Mercier, Y. Tesseraud, S. and van Milgen, J. 2016. The level and source of free-methionine affect body composition and breast muscle traits in growing broilers1. Poultry Science, p. pew105.

    Odunitan-Wayas, F. A. Kolanisi, U. Chimonyo, M. and Siwela, M. 2016. Effect of provitamin A biofortified maize inclusion on quality of meat from indigenous chickens. The Journal of Applied Poultry Research, p. pfw040.

    Mazzoni, M. Petracci, M. Meluzzi, A. Cavani, C. Clavenzani, P. and Sirri, F. 2015. Relationship between pectoralis major muscle histology and quality traits of chicken meat. Poultry Science, Vol. 94, Issue. 1, p. 123.

    Trocino, A. Piccirillo, A. Birolo, M. Radaelli, G. Bertotto, D. Filiou, E. Petracci, M. and Xiccato, G. 2015. Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens. Poultry Science, Vol. 94, Issue. 12, p. 2996.

    Kasapidou, E. Giannenas, I. Mitlianga, P. Sinapis, E. Bouloumpasi, E. Petrotos, K. Manouras, A. and Kyriazakis, I. 2014. Effect ofMelissa officinalissupplementation on growth performance and meat quality characteristics in organically produced broilers. British Poultry Science, Vol. 55, Issue. 6, p. 774.

    Mudalal, Samer Petracci, Massimiliano Tappi, Silvia Rocculi, Pietro and Cavani, Claudio 2014. Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments. Food and Nutrition Sciences, Vol. 05, Issue. 01, p. 35.

    Rimini, S. Petracci, M. and Smith, D. P. 2014. The use of thyme and orange essential oils blend to improve quality traits * of marinated chicken meat. Poultry Science, Vol. 93, Issue. 8, p. 2096.

    Xiong, Zhenjie Sun, Da-Wen Zeng, Xin-An and Xie, Anguo 2014. Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes of red meats: A review. Journal of Food Engineering, Vol. 132, p. 1.

    Guan, Rong-fa Lyu, Fei Chen, Xiao-qiang Ma, Jie-qing Jiang, Han and Xiao, Chao-geng 2013. Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock. Journal of Zhejiang University SCIENCE B, Vol. 14, Issue. 10, p. 896.

    Okruszek, A. Woloszyn, J. Haraf, G. Orkusz, A. and Werenska, M. 2013. Chemical composition and amino acid profiles of goose muscles from native Polish breeds. Poultry Science, Vol. 92, Issue. 4, p. 1127.

    Petracci, Massimiliano Rimini, Simone Mulder, Roel W. A. W. and Cavani, Claudio 2013. Quality Characteristics of Frozen Broiler Breast Meat Pretreated with Increasing Concentrations of Sodium Chloride. The Journal of Poultry Science, Vol. 50, Issue. 4, p. 396.

    Petracci, Massimiliano Laghi, Luca Rimini, Simone Rocculi, Pietro Capozzi, Francesco and Cavani, Claudio 2013. Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate. The Journal of Poultry Science,

    2013. Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine. EFSA Journal, Vol. 11, Issue. 3, p. 3137.

    Chabault, Marie Baéza, Elisabeth Gigaud, Vérane Chartrin, Pascal Chapuis, Hervé Boulay, Maryse Arnould, Cécile D’Abbadie, François Berri, Cécile and Le Bihan-Duval, Elisabeth 2012. Analysis of a slow-growing line reveals wide genetic variability of carcass and meat quality-related traits. BMC Genetics, Vol. 13, Issue. 1, p. 90.


Harmonization of methodologies for the assessment of poultry meat quality features

  • M. PETRACCI (a1) and E. BAÉZA (a2)
  • DOI:
  • Published online: 01 March 2011

Many different methods measuring meat quality traits are available which are based on different principles, and instruments and/or probes. In view of the complexity of meat processes after slaughter and quality trait determination, it is not surprising that the results obtained in different studies and laboratories are not always in agreement. For comparison of results it is therefore necessary to keep strictly to measurable specifications, which is why standardisation is indispensable. The Working Group 5 Poultry Meat Quality group of the WPSA European Federation has been asked to produce a document which would serve as a common base methodology that would permit comparison between research projects carried out by different groups, based on international research programmes. This paper represents the first step of this work including chemical (moisture, total lipids, proteins, ash, fatty acid composition, cholesterol, susceptibility to oxidation, amino acids, collagen and pigments) and physical traits (pH, R-value, colour, water holding capacity, texture and sarcomere length). For the evaluation of chemical composition, there are standard methods available which are largely adopted in the majority of published papers. However, there is still a need to standardise methods for determining the physical traits to facilitate comparisons between studies and to provide reference values.

Corresponding author
Corresponding author:
Linked references
Hide All

This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

I. BERGMAN and R. LOXLEY (1963) Two improved and simplified methods for the spectrophotmetric determination of hydroxyproline. Analytical Chemistry 35: 1961-1965.

M. BIANCHI and D.L. FLETCHER (2002) Effects of broiler breast meat thickness and background on color measurements. Poultry Science 81: 1766-1769.

L.C. CAVITT , G.W. YOUM , J.F. MEULLENET , C.M. OWENS and R. XIONG (2004) Prediction of poultry meat tenderness using razor blade shear, allo-kramer shear, and sarcomere length. Journal of Food Science 69: S11-S15.

H.R. CROSS , R.L. WEST and T.R. DUTSON (1980) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science 5: 261-266.

H.H. DRAPER , E.J. SQUIRES , H. MAHMOODI , J. WU , S. AGARWAL and M. HADLEY (1993) A comparative evaluation of thiobarbituric acid methods for the determination of malondialdehyde in biological materials. Free radical biology & medicine 15: 353-363.

D.L. FLETCHER (2002) Poultry meat quality. World's Poultry Science Journal 58: 131-145.

F. HILL (1966) The solubility of intramuscular collagen in meat animals of various ages. Journal of Food Science 31: 161-166.

K.O. HONIKEL (1998) Reference methods for the assessment of physical characteristics of meat. Meat Science 49: 447-457.

K.O. HONIKEL and C. FISCHER (1977) A rapid method for the detection of PSE and DFD porcine muscles. Journal of Food Science 42: 1633-1636.

R.E. JEACOCKE (1977) Continuous measurement of the pH of beef muscle in intact beef carcasses. Journal of Food Technology 12: 375-386.

C. JO and D.U. AHN (1998) Fluorometric analysis of 2-Thiobarbituric Acid Reactive Substances in turkey. Poult Science 77: 475-480.

R.G. KAUFFMAN , G. EIKELEMBOOM , P.G. VAN DER WAL and M. ZAAR (1986b) A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Science 18: 307-322.

R.G. KAUFFMAN , G. EIKELENBOOM , P.G. VAN DER WAL , G. MERKUS and M. ZAAR (1986a) The use of filter paper to estimate drip loss of porcine musculature. Meat Science 18: 191-200.

T. KOLCZAK , E. POSPIECH , K. PALKA and J. LACKI (2003) Changes in structure of psoas major and minor and semitendinosus muscles of calves, heifers and cows during post-mortem ageing. Meat Science 64: 77-83.

D.J. KORNBURST and R.D. MAVIS (1980) Relative susceptibility of microsomes from lung, heart, liver kidney, brain, tests to lipid peroxidation. Lipids 15: 315-322.

P.S. KUBER , S.K. DUCKETT , J.R. BUSBOOM , G.D. SNOWDER , M.V. DODSON , J.L. VIERCK and J.F. BAILEY (2003) Measuring the effects of phenotype and mechanical restraint on proteolytic degradation and rigor shortening in callipyge lamb longissimus dorsi muscle during extended aging. Meat Science 63: 325-331.

A. LISTRAT , N. RAKADJIYSKI , C. JURIE , B. PICARD , C. TOURAILLE and Y. GEAY (1999) Effect of type of diet on muscle characteristics and meat palatability of growing Salers bulls. Meat Science 53: 115-124.

A. LIU , T. NISHIMURA and K. TAKAHASHI (1996) Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Science 43: 43-49.

M. PETRACCI and D.L. FLETCHER (2002) Broiler skin and meat color changes during storage. Poultry Science 81: 1589-1597.

J.A. SILVA , L. PATARATA and C. MARTINS (1999) Influence of ultimate pH on bovine meat tenderness during ageing. Meat Science 52: 453-549.

D.P. SMITH , D.L. FLETCHER , R.J. BUHR and R.S. BEYER (1993) Pecking duckling and broiler chicken pectoralis muscle structure and composition. Poultry Science 72: 202-208.

M.R. STEWART , M.W. ZIPSER and B.M. WATTS (1965) The use of reflectance spectrophotometry for the assay of raw meat pigments. Journal of Food Science 30: 464-469.

G.R. TROUT (1988) Techniques for measuring water binding capacity in muscle foods- a review of methodology. Meat Science 23: 235-252.

R.L.J.M. VAN LAACK , C.-H. LIU , M.O. SMITH and H.D. LOVEDAY (2000) Characteristics of Pale, Soft, Exudative broiler breast meat. Poultry Science 79: 1057-1061.

J.F. WOESSNER (1961) The determination of collagen in tissue and protein samples containing small proportions of amino acid. Archives of Biochemistry and Biophysics 93: 440-448.

M. ZHANG , G.S. MITTAL and S. BARBUT (1993) Optimum conditions to measure water holding capacity of beef products by press method. Journal of Muscle Food 4: 255-8.

Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

World's Poultry Science Journal
  • ISSN: 0043-9339
  • EISSN: 1743-4777
  • URL: /core/journals/world-s-poultry-science-journal
Please enter your name
Please enter a valid email address
Who would you like to send this to? *